Recipe - Harvest Fruit Muffins

2 cup All purpose flour
One half cup Firmly packed light brown
sugar
2 teaspoon Baking powder
2 teaspoon Ground cinnamon
One half teaspoon Baking soda
One fourth teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
1/8 teaspoon Salt
One half cup Buttermilk; (mix 2 tsp of
vinegar or lemon juice with
One half cup skim milk and let
stand for 10 minutes)
One half cup Unsweetened applesauce
1 md Banana; mashed, (about 1/2
cup)
1 lg Egg; lightly beaten
1 md Apple; peeled, cored, and
chopped, (about 1 cup)
One half cup Dark raisins

From: Diane & Mike spangen@agt.net

Here are 3 low fat muffin recipes. I got them from Healthy Meals in
Minutes.

Preheat oven to 375 C. Spray a 12cup muffin pane with vegetable cooking
spray or line with paper liners. Set aside.

In a medium bowl, combine flour, brown sugar, baking powder, cinnamon,
baking soda, ginger, nutmeg, and salt. Mix well. Set aside

In a small bowl, combine buttermilk, applesauce, banana, and egg. Add
buttermilk mixture to flour mixture. Stir until just combined. Fold in
apples and raisins.

Divide batter among prepared muffin cups, filling each twothirds full.
Bake until tops are firm and golden, about 20 minutes. Place pan on a wire
rack and cool for 5 minutes. Turn muffins out onto rack and cool
completely.

Tips: Replace raisins with a variety of dried fruits. Try cranberries,
cherries, apples, pears, bananas, dates finely chopped apricots, or even
papaya.

Calories per serving 159 (5% from fat), 35g carbohydrates 3 g protein, 155
mg sodium, 1 g fat, 18 mg Cholesterol.

Posted to recipeludigest by jeryder@juno.com on Mar 13, 1998